Eggplant Parmesan
2 medium to large eggplants
flour
eggs about 6
dill
course grind black pepper
olive oil
I jar pasta sauce, your fave, I like Prego
2 large cans diced tomatoes (I like Italian style)
16 oz mozzarella cheese
Peel the eggplant and slice to 1/4 inch thick lengthwise. I do not salt or soak my eggplant. Put a cup or two of flour on a plate and add dill and pepper to taste. In a separate bowl whisk 5 or 6 eggs. Take the sliced eggplant and run it under water to get it wet, shake excess water off lightly. Dip the eggplant in flour first, then eggs, this will allow the eggplant to have less of a thick fried crust, unless you prefer it the other way you can reverse eggs first. If you run out of eggs or flour just add a bit more to your plate or bowl. Place the eggplant slices in a skillet of hot olive oil about 1/4 inch deep. Fry the eggplant on medium until it's golden brown, turn and repeat. Place the eggplant slices on a plate while you continue to fry the rest. I do not drain the oil from them.
Take a jar of pasta sauce and the two large cans of diced tomatoes and mix, add Italian seasoning to taste if you like. Use a 9 x 13 inch dish to layer 1/3 sauce, half the eggplant slices... just cover the surface and overlay slightly if necessary, top with sauce and cheese, repeat, the other half eggplant, more sauce and a good topping of cheese. Spray a sheet of tinfoil with nonstick spray, cover the dish and bake at 350 for 1 - 1 1/2 hours. The eggplant is done when you pierce it with a fork and it is tender.... When I make this next I will post a picture. Enjoy... xooxoxoxxo
Calzone or Pizza recipe
Here's an easy dough recipe that I use to make Pizza or Calzone.
It's quick, easy and very delicious.
2 tsp. active dry yeast
1 tsp. white sugar
1 cup lukewarm water
2 1/2 cups bread flour
2 TBSP. olive oil
1 tsp. salt
Pre-heat your oven to 350 degrees. In a good size bowl add water and sugar. Sprinkle the yeast over the top. Let it sit approximately 10-15 minutes, the yeast should get fluffy and foamy on top. Stir in the rest of the ingredients until everything is mixed nicely. The dough should not be overly sticky or dry, if it is add a bit more water or flour to compensate. Place a towel over the bowl and let the dough rest for about 10-15 minutes. Lightly sprinkle flour on your preparation surface and roll or stretch the dough into a round shape for pizza or a rectangle for Calzone. I've found that not overworking the dough creates a soft, light dough. Place dough on either a very large pizza round or a cookie sheet. When making a double batch I bake them side by side. Sprinkle with approximately 8-12 oz of mozzarella cheese and any other toppings you like, pepperoni, olives, mushrooms etc. For Calzone pinch the edges of the dough together to seal. Melt half a stick of butter, then brush the butter over the surface of the Calzone and lift half gently and spread butter underneath also. Bake for about 30 minutes, keeping an eye on the dough. When Calzone is golden brown, remove from the oven.
For pizza: Create a sauce of tomato paste and sauce of the desired consistency and add Italian seasoning. Spread on dough before adding toppings. For Calzone, serve the sauce as a dipping sauce on the side. I double this recipe and divide the dough at the rolling stage.
